Updated Friday, October 23rd, 2009
Yield: Serves 6.
These rich, buttery crêpes are very easy to make. Prepare the batter a day or two in advance so they will be ready to cook for company. Serve with butter and maple syrup or make them into a main course with a chicken or meat filling. If you don't own a bona fide crêpe pan, a 6- or 7-inch skillet will suffice. —The Bakers, Stone Ridge, New York
Combine the flour, eggs, milk, water, salt, and 3 tablespoons of the melted butter in a blender and blend at high speed for a few seconds. Turn off the machine, scrape down the sides, and blend again for approximately 40 seconds. Refrigerate the batter in the blender jar or in a bowl 1-2 hours. Heat a cr
In this issue: Summer Off the Beaten Path
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